Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray or butter.
Combine pumpkin puree, eggs, sugar, evaporated milk, instant coffee, and pumpkin pie spice in a large mixing bowl. Beat until blended through.
Spread mix evenly at the bottom of a greased 9x13 baking dish.
Evenly sprinkle cake mix on top of the pumpkin mixture.
Evenly sprinkle pecans on top of the cake mixture.
Slice butter into 1/4" pieces, and lay on top of the mixture.
Bake in the oven for approximately 50-60 minutes.
Prepare the whipped topping while cake is baking.
Mix the softened cream cheese and powered sugar together. Once fluffed, add in the whipping cream, cinnamon, and instant coffee.
Continue to whip until mixture begins to thicken and resemble a whipped topping (may take a good 3-5 minutes of mixing).
Once cake is done, serve warm with a dollop of whipped topping!